Name: Strawberry and cardamom spoon cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6
Ingredients: 125g unsalted butter, melted; 2 Tbsp semolina; 2 x 250g punnets strawberries, hulled; ¾ cup light brown sugar; ¾ cup buttermilk; 1¼ cups self-raising flour; 1½ tsp ground cardamom; 1 tsp ground cinnamon; ½ tsp ground white pepper; ¼ bunch mint leaves, very finely sliced; ¼ cup pure icing sugar; 2 tsp best-quality balsamic vinegar; Whipped cream, to serve

This wonderfully moreish cake takes only 10 minutes to prep and 25 minutes to bake. The delicious strawberry mixture comes together quite quickly, meaning you can have this on the table any night of the week.

Top with berries mixed with mint, icing sugar and balsamic vinegar and serve with cream.

If you only have frozen berries, it’s fine to substitue them for fresh. Just make sure you defrost them first.

Additionally, serving this delicious cake with ice cream is also prefectly acceptable.

Why is it called a spoon cake?

Plain and simple. The spoon cake is named after the way it needs to be served: with a spoon!

Ingredients

125g unsalted butter, melted

2 Tbsp semolina

2 x 250g punnets strawberries, hulled

¾ cup light brown sugar

¾ cup buttermilk

1¼ cups self-raising flour

1½ tsp ground cardamom

1 tsp ground cinnamon

½ tsp ground white pepper

¼ bunch mint leaves, very finely sliced

¼ cup pure icing sugar

2 tsp best-quality balsamic vinegar

Whipped cream, to serve

Method

Preheat oven to 180°C fan-forced (200°C conventional). Use 1 tablespoon of the butter and semolina to grease and crust a 22cm round (1.5L/7cm deep) baking dish. Crush 1 punnet of strawberries with a fork, then mix with half of the brown sugar. Set aside.

Combine buttermilk, remaining butter and brown sugar in a medium bowl and whisk well, then sift in flour and spices. Mix until smooth. Spoon into prepared dish, then top with spoonfuls of the strawberry mixture. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.

Finely dice remaining berries, then mix with mint, icing sugar and vinegar. Dollop cream onto cake and top with balsamic strawberries. Serve.

SHOP

You might also like:

Hummingbird dump cake

Pear and ginger upside-down cake

Banana cake with lime cream cheese frosting

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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